Sanitization process by using bacteriostatic or bactericidal products derived from vegetables

Abstract

A sanitization process for obtaining a bacteriostatic or bactericidal action in an enclosed volume of space, comprising a stage of exposure of at least one bacteriostatic or bactericidal product obtained from at least one biologically grown vegetable in an amount ranging from 0.01% v/v to 3% v/v with respect to the volume of space.

Description

FIELD OF INVENTION [0001] The present invention relates to a process for making bacteriostatic or bactericidal objects, e. g. household appliances, in particular fridges, dishwashers and toys. [0002] Living environments are generally affected by bacteria of various kinds. The immunity system in adults is quite efficient in preventing bacterium growth in the body. The same might not apply with childrens who are more liable to suffer from the consequences of exposure to environmental bacteria, such as those inevitably present in food, household appliances, toys and the like. [0003] Bacteria can rapidly grow in high numbers, particularly in foodstuff preserved, e. g. in the fridge, so that the chances that a child living at home comes into contact with contaminated food or other objects are high and that might result in a development of an infectious disease. Food is kept sometimes in the fridge for relatively long time at a few degrees above 0° C. which is an ideal temperature for the...